Monday, April 20, 2009

Ancho Grilled Salmon w/Sweet Potatoes

So this is an old recipe I clipped from a Better Homes and Garden magazine, who knows how long ago, so there's no link to it. But, it was really good and a fairly quick meal to put together. We bought a whole salmon fillet and just cut off what we wanted to use for this recipe. So in reality, we didn't have the 4 pieces it was asking for. It turned out fine though.

2 medium sweet potatoes
1 tbsp. sugar
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground ancho chili pepper or chili powder - we used the ground ancho chili pepper
4 5-to 6-oz. skinless salmon fillets

Preheat broiler. Scrub potatoes. Halve lengthwise; cut in 1/4-inch slices. Place on greased rack of unheated broiler pan. In bowl, combine sugar, salt, cumin and chili pepper. Coat potatoes with cooking spray (or we used olive oil) and sprinkle both sides with half the spice mixture. Broil 4 inches from the heat 10 minutes (ours took about 13 minutes) or until tender; turn once midway through cooking.

Meanwhile, rinse salmon; pat dry. Sprinkle with remaining spice. In skillet, cook fish in 1 tablespoon hot olive oil over medium heat 8 to 12 minutes or until fish flakes when tested with fork; turn once midway through cooking.


Taryn said...

That looks fantastic! And I have been sick- so that is saying something!

Kristina R. said...

We just made this salmon tonight and served it with a ceasar salad. So tasty.